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Teaching kitchen, 'Flavor Bar;' also, Napa considers green building standards.

The Culinary Institute of America at Greystone wrapped a $3 million renovation on the first floor of the landmark former Beringer winery building on the school’s St. Helena campus.

[caption id="attachment_21368" align="alignright" width="230" caption="The Culinary Institute of America's St. Helena facility recently reopened after a multimillion-dollar renovation to expand the kitchen areas and store and add more visitor experiences"][/caption]

Designed by Miroglio Architecture Design of Oakland, the renovation included a new store, 675-square-foot temperature-controlled room for making confections, 16-seat Flavor Bar for tasting variations in chocolate and ingredients and a teaching kitchen. Set to open later this spring will be an oleoteca, or olive oil tasting venue.

The store was relocated next to the building’s grand atrium to accommodate the 1,950-square-foot Viking Teaching Kitchen, according to Tim Souza, a principal at TEP Engineering in Santa Rosa, the mechanical systems designer. Raynor Electric of Sebastopol installed the system.

The culinary school wanted to reduce energy use in the mechanical systems, so the “demand ventilation” principle was employed on the kitchen exhaust hoods, Mr. Souza said. Infrared sensors connected to variable-speed fans adjust air volume to the amount of smoke. Calculated annual savings are 1.21 kilowatt-hours and 7,400 therms, amounting to almost $27,000 saved. The school is getting PG&E and Honeywell rebates for the system.

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Napa wants to upgrade its green-construction standards, which the city calls its high-performance building regulations. Mandatory standards for larger nonresidential construction took effect early last year.

It includes the state's green building ordinance with upgrades to make it stronger," said Bob Massaro, chief executive officer of Napa-based green-building trailblazer Healthy Buildings USA and a member of the 19-member city Green Building Task Force. "Once the state ordinance becomes mandatory, Napa will be ahead of the curve."

The state standards, called CalGreen, took effect in August and are set to become mandatory in January.

Key differences between Napa's updated green ordinance for new construction and the state's involve a heavier emphasis on indoor environmental quality, water usage and stormwater management, according to Mr. Massaro. The latter element has been incorporated from existing city guidelines.

Also included in the city update proposal, and paid for out of a new nearly $700,000 federal grant, is a two-year contract for a  full-time sustainability coordinator, energy-efficiency program for new and existing buildings and development of a comprehensive Sustainability Plan based on the city’s climate action plan.

The target for adoption of the second phase of the regulations is the end of this summer. Workshops have been held April 30, May 10 and 15, with a Planning Commission hearing May 6. The City Council is set to take up the revisions June 15.

Late this summer the task force will explore phase 3 of the green-building standards, which could include residential and commercial additions and remodels, according to Mr. Massaro.

"The reason the ordinance does not include remodels and additions is because of the complicated question on what the triggers would be," he said.

Some local governments have explored close of escrow as a trigger.

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[caption id="attachment_21370" align="alignleft" width="108" caption="Rick Millard"][/caption]

[caption id="attachment_21371" align="alignleft" width="108" caption="Michael Johnston"][/caption]

Rick Millard, 60, will be taking over as president of Trinity Engineering Inc. when Michael Johnston, 57, retires June 10 after 10 years in the role and 15 years at the company.

Currently operations manager, Mr. Millard has been at Trinity for 22 years.

Rohnert Park-based Trinity designs, fabricates and installs high-end commercial interiors and millwork. These days a number of jobs are hospitality-related, including “Iron Chef” star Masaharu Morimoto’s restaurant to open this summer in The Riverfront in Napa, tasting bars for Francis Ford Coppola’s renovated winery in Geyserville and a Sephora cosmetics store in New York City, according to Brian Viger, vice president of sales and marketing.

One of Mr. Millard’s initiatives will be to update manufacturing systems with more automation, Mr. Viger said. Master cabinetmakers currently are using traditional methods, but heightened competition in the past few years calls for greater efficiency.

“Since the homeowner remodel craze has been over, the industry has been left with a lot of capacity for kitchen and other cabinetry, and those firms that are left are offering bare-bones pricing,” Mr. Viger said.

The three-decade-old company has grown from a few people two decades ago to 22 today.

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Submit items for this column to Jeff Quackenbush at jquackenbush@busjrnl.com, 707-521-4256 or fax 707-521-5292.